By This Chewy Pumpkin Snickerdoodle Cookies balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Chewy Pumpkin Snickerdoodle Cookies captures the essence of breads & pastries while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chewy Pumpkin Snickerdoodle Cookies becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1/4 cup pumpkin puree
1 large egg yolk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cream of tartar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
For the Cinnamon Sugar Coating:
1/4 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
PREPARATION STEPS
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Beat together butter, granulated sugar, and brown sugar until creamy. Mix in pumpkin puree, egg yolk, and vanilla.
In a separate bowl, whisk flour, baking powder, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Gradually add to the wet mixture until a dough forms.
Mix cinnamon, sugar, and nutmeg for the coating in a small bowl.
Scoop tablespoon-sized balls of dough, roll them in the cinnamon sugar mixture, and place them on the baking sheet.
Flatten the balls slightly with your palm. Bake for 10-12 minutes until the edges are set.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 25 min | Cook: 25 min | Total: 50 min | Servings: 10 | Calories: ~260 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
